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Greek Chicken Flatbread

A quick, 25-minute Mediterranean meal featuring warm flatbreads topped with creamy tzatziki, seasoned pan-seared chicken, and a fresh salad of tomatoes, cucumbers, and Kalamata olives.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 flatbreads
Course: Dinner, Lunch, Main Course
Cuisine: American, Greek, Mediterranean
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 1 lb boneless skinless chicken breasts cut into bite-sized chunks
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Flatbread & Toppings
  • 4 flatbreads, pitas, or naan
  • 1 cup tzatziki sauce store-bought or homemade
  • 1 cup cherry tomatoes halved
  • 0.5 cup English cucumber sliced
  • 0.25 cup red onion thinly sliced
  • 0.25 cup Kalamata olives pitted and halved
  • 2 tbsp fresh parsley or dill chopped

Equipment

  • Large Skillet
  • Cutting Board
  • Mixing bowls
  • Chef's Knife

Method
 

  1. In a bowl, toss chicken chunks with olive oil, lemon juice, garlic, oregano, salt, and pepper. Marinate for 15 minutes if time allows.
  2. Heat a large skillet over medium-high heat. Add the chicken in a single layer and cook for 6-8 minutes, turning occasionally, until golden brown and cooked through.
  3. While the chicken cooks, chop your tomatoes, cucumber, red onion, and olives.
  4. Warm the flatbreads in the oven or in a dry skillet for 1-2 minutes until soft and pliable.
  5. Spread a generous layer of tzatziki sauce evenly over each warmed flatbread.
  6. Top with the cooked chicken, cherry tomatoes, cucumbers, red onion slices, and Kalamata olives.
  7. Garnish with fresh parsley or dill and serve immediately.

Notes

To avoid a soggy flatbread, ensure your tzatziki is thick and serve immediately after assembling. Store components separately if saving leftovers.